A few of my friends got together on Tuesday night to, as pointed out in the last entry, wear moutaches but also to enjoy a vegetarian feast in honor of our friend Keith (red t-shirt) who was in from Oakland for a week.
Keith made us a brown rice/tofu/spinach/nutritional yeast bowl of DELICIOUSNESS which I have yet to get the recipe for, but MUST. I made zucchini pancakes – a recipe that came via an ex-boyfriend’s mother. And when I tasted it, it hit me “THIS is why you stay good friends with your exes. To get their mother’s recipes.”
Especially easy to make recipes (I think I made these in 20 minutes total), and they are low carb to boot!
Ingredients:
1 1/2C grated unpeeled zucchini
(pat dry between paper towels – I actually threw it in the microwave to dry excess moisture)
2 Tb grated or finely chopped onion
1/4 C Parmesan cheese
1/4 C flour
(I found I needed to use slightly more flour than this though)
2 eggs
2 T mayo
1/4 teas oregano
salt & pepper
Directions:
Mix all ingredients together. Melt butter in frying pan. Spoon 2 heaping Tb of batter into pan for each pancake, flatten and cook ’til golden on each side. Served topped with tomato slice and more cheese.
And now the pics (so good you can almost taste them)….
Zucchini pancake batter, just thrown on the skillet:
And finished product!
Try ‘em. You won’t just like ‘em. You’ll LOVE ‘em.
{ 7 comments… read them below or add one }
ohemgee. Flour has lots of carbs! And here is Hazel Mae with a zucchini pancake on her head.
you can use ALMOND flour is you’re THAT concerned.
I’m feeding u carbz, making you fatz.
hmm..that one needs work.
I used a combination of almond flour, flax, and soy protein flour instead of conventional white flour. That gets the carbs WAY down and it works superbly. Also, you can garnish it with a dollop of greek yogurt. Off. The. Hooka.
then I take back my ohemgee, but I’m leaving Hazel.
i like Hazel. she can stay.
That looks yummy!
Oh,zucchini pankcakes sounds delicious… and i LOVE zucchini :) thanks for sharing the recipe :)